Ingredients: serve 16
Cooking Time: 35
Cake:
2 cups cake flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
2 egg whites, at room temperature
½ cup granulated sugar
½ cup apple butter
¼ cup canola oil
1 (8 ounce) can crushed pineapple, drained
2 carrots, coarsely shredded (about 1 ½ cups
½ cup dark raisins
Frosting:
1 (8 ounce) package fat free cream cheese, at room temperature
1 ½ cups confectioners sugar
¼ cup plain reduced fat yogurt
¾ teaspoon vanilla extract
¼ cup walnuts, chopped
Procedures:
Preheat the oven to 350F. spray two 8 inch round cake pans with nonstick spray. Line with wax paper rounds; spray with nonstick spray.
Whisk together the cake flour, cinnamon, baking powder, baking soda and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs and egg whites in a large bowl until thickened, about 2 minutes. Reduce the speed to low. Beat in the apple butter and oil just until blended. Add the flour mixture and beat just until blended. Stir in the pineapple, carrots, and raisins.
Divide the batter evenly between the pans. Bake until a toothpick inserted into the center comes out clean about 35 minutes. Let cool in the pans on racks 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.
To make the frosting, with an electric mixer on high speed, beat the frosting ingredients in a medium bowl until smooth about 1 minutes.
Place 1 cake layer, rounded side down, on a serving plate. With a narrow metal spatula, spread 1/3 cup of the frosting over the layer. Top with remaining layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Sprinkle the walnuts on top of the cake. End.
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